Anti Inflammatory Salad

Anti Inflammatory Salad

from coolcuisine.org
Salad
15 min
4 servings
290 kcal / serving

A vibrant, nourishing Anti Inflammatory Salad made with kale, red cabbage, citrus, and a golden turmeric-ginger dressing. Perfect for a refreshing meal or energizing side.

Ingredients

  • kale: 3 cups, de-stemmed and chopped
  • red cabbage: 2 cups, finely shredded
  • carrots: 2 medium, julienned or shredded
  • cucumber: 1 small, thinly sliced
  • orange: 1 large, peeled and segmented
  • avocado: 1 ripe, diced
  • 2 tablespoonspumpkin seeds
  • fresh parsley: 2 tablespoons, chopped
  • 3 tablespoonsextra virgin olive oil
  • lemon juice: 2 tablespoons, freshly squeezed
  • fresh ginger: 1 teaspoon, finely grated
  • fresh turmeric: 1 teaspoon, finely grated (or ½ tsp ground)
  • 1 teaspoonmaple syrup
  • sea salt: ½ teaspoon
  • black pepper: ¼ teaspoon

Directions

  1. 1

    No oven needed, but ensure knives are sharp and ingredients are fresh.

  2. 2

    Massage kale, then add cabbage, carrots, cucumber, orange, avocado, parsley, and seeds.

  3. 3

    Use a large bowl for easy tossing.

  4. 4

    Mix dressing ingredients in a jar and shake well.

  5. 5

    Let dressing sit 5 minutes to enhance flavor.

  6. 6

    Pour dressing over salad and toss thoroughly.

  7. 7

    Plate and garnish as desired. Serve chilled or at room temperature.